White sauce for shish kebab has a fresh and bright taste and is prepared from public ingredients.
Ingredients
Cucumber greenhouse – 1 pc.
Cottage cheese with a fat content of 40% – 250 g
Sour cream with a fat content of not less than 10% – 200 ml
Vegeta seasoning – 1 tsp.
Garlic – 2 cloves
Olives – 10 pcs.
Salt – to taste
Pepper – to taste
Cooking process
I want to show you my branded white sauce for shish kebab. It turned out in a very funny way. When I was married only a month, my husband suddenly asked me to some Tsatsiki. Now everyone knows what Tzatziki is, and what exactly it includes. And in 2003 I heard this word for the first time. Books on Greek cuisine at my fingertips, too, was not there, and on the Internet there was not that huge number of sites with recipes that we use now. Well, I asked my wife, what, in general, does this tzatiki look like? The head of the family explained how he could. I scratched the back of my head and did what I imagined by his description. When I tried the real tsatsiki – was, frankly, disappointed. And everyone who tried my white shish kebab sauce admits that it is better for grilled meat. All that I write about fatty cottage cheese and sour cream – in principle. The use of less fatty taste worsens, I’ve tried many options. Without vegetation, too, it turns out not so delicious as it is with her.
Cucumber three or on a large grater, or on a grater for Korean carrots, and we move in a heap so that it was, where to juice to merge.
Clean the garlic.
We merge the cucumber juice (yes, without pressing, and letting it merge literally a minute), squeeze garlic through a garlic press.
Add cottage cheese, sour cream, salt, vegeta, peppers and olives.
All mix and let stand for at least 1 hour. In general, the work of the cook in this sauce – 5 minutes, but marinate him – an hour, freshly prepared it is not as tasty as seasoned.
Before serving, the white sauce for shish kebab should be additionally mixed.
White sauce for shish kebab
White sauce for shish kebab has a fresh and bright taste and is prepared from public ingredients.
Ingredients
Cucumber greenhouse – 1 pc.
Cottage cheese with a fat content of 40% – 250 g
Sour cream with a fat content of not less than 10% – 200 ml
Vegeta seasoning – 1 tsp.
Garlic – 2 cloves
Olives – 10 pcs.
Salt – to taste
Pepper – to taste
Cooking process
I want to show you my branded white sauce for shish kebab. It turned out in a very funny way. When I was married only a month, my husband suddenly asked me to some Tsatsiki. Now everyone knows what Tzatziki is, and what exactly it includes. And in 2003 I heard this word for the first time. Books on Greek cuisine at my fingertips, too, was not there, and on the Internet there was not that huge number of sites with recipes that we use now. Well, I asked my wife, what, in general, does this tzatiki look like? The head of the family explained how he could. I scratched the back of my head and did what I imagined by his description. When I tried the real tsatsiki – was, frankly, disappointed. And everyone who tried my white shish kebab sauce admits that it is better for grilled meat. All that I write about fatty cottage cheese and sour cream – in principle. The use of less fatty taste worsens, I’ve tried many options. Without vegetation, too, it turns out not so delicious as it is with her.
Cucumber three or on a large grater, or on a grater for Korean carrots, and we move in a heap so that it was, where to juice to merge.
Clean the garlic.
We merge the cucumber juice (yes, without pressing, and letting it merge literally a minute), squeeze garlic through a garlic press.
Add cottage cheese, sour cream, salt, vegeta, peppers and olives.
All mix and let stand for at least 1 hour. In general, the work of the cook in this sauce – 5 minutes, but marinate him – an hour, freshly prepared it is not as tasty as seasoned.
Before serving, the white sauce for shish kebab should be additionally mixed.